• prep: 0 hr
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servings:

The horseradish sauce gives this beef dish its lively flavor.

• 1 pound Yukon gold potatoes, peeled and quartered
• 1 teaspoon plus a pinch of coarse salt
• 3 tablespoons freshly grated horseradish
• 3 teaspoons white-wine vinegar
• 1/2 cup coarsely chopped flat-leaf parsley
• 1 teaspoon extra-virgin olive oil
• 4 cups Homemade Chicken Stock or low-sodium canned broth
• 1 cup dry white wine
• 2 celery stalks, cut on the diagonal into 2 1/2-inch lengths
• 1 clove garlic, lightly smashed
• 3 medium leeks, cut into 2-inch lengths, halved lengthwise, and rinsed well
• 3 sprigs thyme, plus more for garnish
• 1 piece beef tenderloin (1 3/4 pounds), trimmed of excess fat and tied
• 4 whole black peppercorns

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